Matcha + Rose Shortbread

Hello my lovelies! I’ve had shortbread on the brain lately. After seeing a post in my Instagram feed I just couldn’t get it out of my head. I worked on a few flavour variations. Some worked. Some didn’t. One recipe has been filed away for my book. The other delicious combination is this one. I like the flavours in shortbread to be subtle so that the toasted butter flavour still come through. This hint of matcha is just enough to give a background note that blends with the buttery goodness. The rose petals are beautiful and give a little pop of flavour here and there. Shortbread is one of my favourites. Because butter. It’s so simple and quick to prepare. Every mouthful is melting buttery heaven. Use good fresh butter to get the best results.

Heat the oven to 180C (350F). Line a cookie sheet with baking paper.

Cream the butter, sugar and vanilla seeds together until combined. We don’t need to worry about incorporating much air today.

Add the flour, matcha and rose petals.

Mix until a dough forms.

Tip the dough out onto the bench and bring it together with your hands. Roll it out into a 8 by 8 inch square if you want to cut squares. Use a sharp knife to cut 16 two inch squares. To make buttons, roll the dough out to about the same size.

Use a 1 inch round cutter to cut them. Press the offcuts back together to cut more – you should be able to get 64 bite sized cookies.

Roll each cookie in a little caster sugar. Press the sugar gently onto the surface to make it stick.

Arrange the cookies on the prepared sheet.

Bake for 16 to 18 minutes until browning at the edges. Bake larger squares for 18 to 20 minutes. It may seem like I’m cooking them too long but I like to make sure that we get a good toasted butter flavour. Transfer the cookies to a wire rack to cool.

Ingredients:

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –

Equipment:

Standing or hand held electric mixer or food processor

Cookie sheet lined with baking paper

Directions:

Heat the oven to 180C (350F). Line a cookie sheet with baking paper.

Cream the butter, sugar and vanilla seeds together until combined. We don’t need to worry about incorporating much air today.

Add the flour, matcha and rose petals. Mix until a dough forms. Tip the dough out onto the bench and bring it together with your hands.

Roll it out into a 8 by 8 inch square if you want to cut squares. Use a sharp knife to cut 16 two inch squares. To make buttons, roll the dough out to about the same size. Use a 1 inch round cutter to cut them. Press the offcuts back together to cut more – you should be able to get 64 bite sized cookies.

Roll each cookie in a little caster sugar. Press the sugar gently onto the surface to make it stick. Arrange the cookies on the prepared sheet.

Bake for 16 to 18 minutes until browning at the edges. Bake larger squares for 18 to 20 minutes. It may seem like I’m cooking them too long but I like to make sure that we get a good toasted butter flavour. Transfer the cookies to a wire rack to cool.

– These cookies will keep well in an airtight container at room temperature for up to 5 days –

Welcome

When I'm not baking, I'm daydreaming about what to bake next. I abandoned the world of finance to seek a better life and look forward to sharing the journey with you. I live in beautiful Wellington, NZ with my Head of Tasting and love both to bits!

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